Yoghurt with active ingredients and heat-sensitive materials in cow milk being preserved and production method thereof

Abstract

The invention relates to a method for producing yoghurt with active ingredients and heat-sensitive materials in cow milk being preserved by membrane filtration sterilization. The method comprises thefollowing steps: determining production methods as well as process flows and parameters, and testing and comparing the material retention ratio in a cow milk treating mode before fermentation with that of the finished product. The invention also provides yoghurt which preserves active ingredients and heat-sensitive materials in cow milk and is produced by membrane filteration sterilization, and inthe yoghurt produced by the method, the retention ratio of matters, such as lactoferrin, Alpha-lactoalbumin, Beta-lactoglobulin, vitamin A (VA), vitamin E (VE), folic acid, vitamin C (VC), vitamin (B12), DHA, ARA, and the like in cow milk is more than 70 percent.

Description

technical field

[0001] The invention relates to a yogurt which retains active ingredients and heat-sensitive substances in milk and a production method thereof, especially a yogurt which retains active ingredients and heat-sensitive substances in milk through membrane filtration sterilization and a production method thereof, which belongs to dairy production technology field. Background technique

[0002] As one of the most important products in the dairy industry, yogurt has extremely rich nutritional value and irreplaceable nutritional advantages of other dairy products, because yogurt contains almost all types of vitamins, active substances, trace elements, amino acids and other substances. Yogurt can improve the body's immunity, enhance the digestive function of the gastrointestinal tract, and has health functions such as promoting the body's metabolism. Therefore, retaining the active ingredients and heat-sensitive substances in raw milk is one of the key indicators for...

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